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Application of Nano-Encapsulated Allium Sativum L. Essential Oil to Increase the Shelf Life of Hamburger at Refrigerated Temperature With Analysis of Microbial and Physical Properties Publisher



Homayounpour P1 ; Alizadeh Sani M2 ; Shariatifar N2
Authors
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Authors Affiliations
  1. 1. Department of Food Science, Islamic Azad University, Damghan, Iran
  2. 2. Division of Food Safety and Hygiene, Department of Environmental Health Engineering, School of Public Heath, Tehran University of Medical Sciences, Tehran, Iran

Source: Journal of Food Processing and Preservation Published:2021


Abstract

In this study, beef meat-based hamburger samples were formulated with free Allium sativum L. essential oil (garlic) and garlic essential oil (GEO) nanoliposomes in concentrations of 3% as a natural antimicrobial agent and were stored at refrigerated temperature during the experiment. Physical characteristics (loss rate and color of cooking), microbiological tests (Salmonella spp., total viable count, Staphylococcus aureus and mold, and yeast), and sensory properties (color, flavor, and odor) results on days 0, 2, 4, 8 and 12 showed that nano-GEO had considerable antimicrobial effects on hamburgers and reduced microbial population and increase the shelf life of samples. The flavor was better than other samples for nano-GEO sample and no cooking loss was also observed. Accordingly, the results exhibited that nano-containing GEO can be considered as natural preservative agents to raise the shelf life of perishable products such as hamburgers and enhance their flavor. Novelty impact statement: Hamburger samples were well formulated with garlic essential oil (GEO) nanoliposomes. GEO nanoliposomes significantly improved the shelf life of hamburger samples. GEO nanoliposomes are suggested as a very suitable alternative to chemical preservatives. © 2021 Wiley Periodicals LLC.
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